ginger winter vegetable soup
Soups are such a huge part of my winter diet. There’s something about them that I find so comforting, especially on a cold winter night. One of my favorite vegetables to cook in a soup is winter squash, its sugary taste intensified when simmered with onion and garlic in a vegetable broth. I’ve published many pumpkin soup recipes already, either featuring the squash roasted or blending it with coconut milk or walnuts. If you’ve tried them all and loved them as much as we do, then you’re bound to love this new recipe too. It’s a nice twist on a classic pumpkin soup, pairing the irresistible sweet flavor of pumpkin with the deep, warm taste of root vegetables, like parsnip, turnip and fresh ginger. The parsnip and turnip bring such an earthy touch to the soup while the ginger gives it some spice and an exotic aroma. We’ve been enjoying this soup all winter long and love it, my 14-month old toddler included! Hurry up and make it while winter produce is still at its best.
- 1 tablespoon olive oil
- ½ small pumpkin, peeled and chopped
- 2 small carrots, chopped
- 1 big onion, chopped
- 1 small turnip, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 garlic cloves, chopped
- 3 small potatoes, peeled and chopped
- 1 knob fresh ginger, sliced
- ½ teaspoon turmeric
- Salt and pepper, to taste
- 3½ cups vegetable broth
- Fresh coriander, to garnish
- Heat the olive oil on medium-high heat and cook the pumpkin, carrots, onion, turnip and parsnip for 5-7 minutes. Add the garlic, potatoes, ginger, turmeric, salt, pepper and vegetable broth. Bring it to a boil, reduce heat to low, and simmer covered for 30 to 40 minutes until all the vegetables are soft.
- Blend with a handheld immersion blender and serve topped with some fresh coriander.